Saturday, May 31, 2014

Melody/Sensation Blended Mead Tasting Session

Sometimes the final product is nothing like the original intentions when crafting the recipe.  Originally two Meads, one Blackberry and the other a berry mix from Costco (Mulberry, Blackberry and Blueberry).  Both using 1.5# per gallon of fruit (added cold) dropped into secondary for 40 days after it was racked, cleared and racked again.  When pulling samples, they both felt like they needed something else, so what's a homebrewer to do besides blend them together?   

I pulled off 1.5 gallons of each Mead and blended.  Placing them into a Scotty keg.  Once blended I tossed them into my lagering fridge.  There it sat cold for about a month before I decided to bottle them with my Blichmann Beer Gun.  During this time they cleared up really well, bottling with a hint of Co2, creating about .5 volume with no clarifying agents.  The Co2 was just for some crispness on the final Mead.

Bouquet/Aroma:  Blueberries, strawberry and stone fruit.  Some crisp acidic or tart sharpness on the back end.  Some heat in the nose. 

Appearance:  Outstandingly beautiful.  Gem like clarity.  The sides are a rose colored plum, with the highlights almost ruby red.   

Flavor:  Thinner and sharper than I wanted.  The fruit is the main event here.  Big hits of blackberry, blueberry and stone fruit notes come on strong.  A hint of heat on the back end, mixed with the slight carbonation lace.  (Maybe a half volume of pressure)  It kinda dances on in my mouth.  The fruit is spot on, flavor wise.  No off flavors, very clean fermentation.  I do get a small amount of vicks medical notes as it warms up on the back, I don't think its a fermentation issue, I just think the flavors are reminiscent flavored medicine. 

Overall Impression:  This is my second favorite mead out of the rapid batch Meads I did late last year.  Since this is a blend, I get a rich fruit flavor, the fruit does not feel forced vs some of the single fruit meads. 

Putting the energy into creating these Meads late last year is really paying off.  I only have one more batch of 7#'s of honey for an upcoming 4 gallon batch.  For this Mead, I'm planning on creating a 100% Brett Trois Mead with Peaches in secondary.  I should be creating it this weekend.  I'll keep everyone posted in a couple months.

Melody/Sensation Blended Mead
Other Fruit Melomel
Type: All Grain Date: 12 Aug 2013
Batch Size (fermenter): 3.00 gal Brewer: Chris Lewis
Boil Size: 3.12 gal Asst Brewer:
Boil Time: 0 min Equipment: Lewys Tower
End of Boil Volume 3.12 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 3.00 gal Est Mash Efficiency 0.0 %
Fermentation: Ale, Single Stage Taste Rating(out of 50): 42.0
Taste Notes: Posted Above
Amt Name Type # %/IBU
1.0 pkg Lalvin 71B-1122 (Lallemand - Lalvin #71B-1122) [23.66 ml] Yeast 1 -
0.60 tsp Yeast Nutrient (Primary 9.0 days) Other 2 -
0.60 tsp Yeast Nutrient (Primary 6.0 days) Other 3 -
1.20 tsp Yeast Nutrient (Primary 3.0 days) Other 4 -
5 lbs 12.8 oz Honey (1.0 SRM) Sugar 5 100.0 %
6.50 lb Blueberries (Secondary 30.0 days) Flavor 6 -
Beer Profile
Est Original Gravity: 1.067 SG Measured Original Gravity: 1.116 SG
Est Final Gravity: 0.985 SG Measured Final Gravity: .095 then after fruit 1.008 SG
Estimated Alcohol by Vol: 10.8 % Actual Alcohol by Vol: 16.7 %
Bitterness: 0.0 IBUs Calories: 322.3 kcal/12oz
Est Color: N/A SRM
Mash Profile
Process: Single Infusion, Warm water Total Honey Weight: 5 lbs 12.8 oz
Carbonation and Storage
Carbonation Type: Keg Volumes of CO2: .5
Pressure/Weight: N/A Carbonation Used: CO2
Keg/Bottling Temperature: 39.0 F Age for: 65.00 days
Fermentation: Ale, 3 stages Storage Temperature: 40.0 F
Fermentation Notes
Primary Fermentation:  Pitched at 62 degrees for 10 days, then ramped up 4 degrees a day until the wort hit 71.  Yeast Nutrient was pitched every 3 days and then de-gassed.
Secondary Fermentaion:  Chilled to 41 for 30 days with froozen fruit.
Tertiary Fermentation: Racked off the fruit for 30 days
Created with BeerSmith


  1. Looks good man! Doing my first mead this week. It will be similar to your blueberry mead. What are you using as a secondary when adding the fruit, and do you put it in a bag? Also, do you mash the fruit at all before adding and add pectic enzyme?

    Thanks for the timely mead posts!

    1. I rack the finished Mead into a corny keg. Crash cool it in the fridge. Then a couple days later add the frozen & mashed fruit. No bags or anything. I just drop it in and keep it cold to stop any potential fermentation from starting again.


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